[yellow peach syrup](huang tao tang shui )

[yellow peach syrup]

Introduction:

"Summertime summer time ~ ~ ~ it's over at last. It's autumn. My friends can prepare for autumn outing. Autumn is the season I'm looking forward to most in the year. The wind, the leaves, the sweater, the food, the quiet sunshine in the suburbs... Soon, they come one by one. They buy a few catties of yellow peaches and eight catties online... It seems that they don't consume half of them on the first day. In my childhood memory, so do canned sugar water Nowadays, when I see it in the supermarket, I will buy a can of yellow peach. When I think about the season when yellow peach is on the market, I must buy some to make my own sweet aftertaste and enjoy the happiness of self-made. "

Production steps:

Step 1: prepare the washed yellow peach and rock sugar

Step 2: peel the yellow peach

Step 3: slice

Step 4: put it into a large pot which can be heated at high temperature

Step 5: Sprinkle with rock sugar (no need to marinate)

Step 6: put it into the steamer, no need to seal it with preservative film, bring it to a boil over high heat and bring it to a low heat for about 25 minutes

Step 7: out of the pot, sugar water decomposes at high temperature

Step 8: bottle while it's hot, seal, cool and refrigerate, ready to eat

Materials required:

Yellow peach: 5

Rock sugar: 150g (white granulated sugar is also acceptable)

Notes: 1. The storage pot should be detoxified in advance, without water and oil. 2. The amount of sugar can also be increased or decreased according to the sweetness of the fruit, and the taste here is a little bit sweet. 3. The yellow peach cut crescent can be eaten now, and the small dice can be used as the sandwich of the cake. 4. The steaming time affects the taste (20 minutes slightly crisp, 30 minutes slightly soft). 5. The size of the cut pieces is also related to the steaming time

Production difficulty: simple

Process: steaming

Production time: half an hour

Taste: sweet

Chinese PinYin : Huang Tao Tang Shui